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Seafood Quiche

Seafood Quiche recipe
photo by:kraft
Lemon-pepper seasoning and dillweed bring out the seafood flavor of this creamy, cheesy quiche.
time
prep:
15 min
total:
55 min
servings
total:
8 servings
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posted:
11/16/2012
Good, going to try some variations next time.
posted:
4/1/2011
I really enjoyed this quiche a lot. Also, I did use lump crab meat, red pepper, and old bay seasoning to the crust like others suggested. Will definately make this again!
posted:
2/24/2010
Awesome! I added a cup of chopped fresh asparagus and some mozzarella cheese to the egg mixture before baking. Also added in some garlic powder, seasoned salt, and sprinkled paprika on top for color.
posted:
5/30/2009
I added some onld bay to the crust and a little bit of finely chopped red pepper to the filling. It added some color to dish and a little bit maor flavor.
posted:
6/12/2007
This is delicious! I've made it twice and will definitely use it again and again. I added a little extra dill, just because my family really likes dill. It is mouth-watering. Tks.
posted:
3/7/2007
Added a can of shrimp and used fresh dill. WOW! I also used half & half, which really added richness. This was first of the five quiches I made for a gathering to go. The Ladies raved about this.
posted:
2/10/2007
I make this all the time and we love it, I like to sprinkle shredded cheese on the bottom of the crust and then about 15 minutes before it's done cooking sprinke over the top. Next time I will try the suggestions here too.
posted:
1/19/2007
I tried this first and wasn't too great, but I changed crabmeat for shrimp and added some feta cheese, and it turned out great when you want to impress guests.
posted:
11/5/2006
Pure comfort food! There are just two at my house, so even though it was delicious, we had left overs...no problem, as this warmed up well and was good to take for lunch the next day.
posted:
5/16/2006
It was a hit at my house. Next time I will addd lump crab meat.
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